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Carmelized Sea Scallops In Truffle Sauce
Ingredients
- 12 x Sea scallops, cut into half
- 2 ounce Port wine
- 1 ounce Veal stock
- 1/2 c. Mussels stock
- 1 ounce Butter, unsalted
- 2 tsp Minced truffle
- 2 tsp Truffle juice
- 1 Tbsp. Hazelnut oil
- 12 piece baby carrots, glazed
- 4 ounce Spinach, sauteed with butter
Directions
- Flame the port wine and add in the veal stock, mussels stock and bring to a boil and reduce by a third.
- Monte with one oz of butter and at the last moment, add in the truffle juice and minced truffles.
- Saute/fry the scallops in hazelnut oil over high heat till golden in color.
- Arrange the garnish and scallops on plate and pour the sauce on the plate.
- Decorate with chevril.
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